Mediterranean Green and White Bean Salad

The end of summer is here, my windows have been open and the air conditioning off for two days now and a sigh of relief has come over my whole being. This doesn’t mean we won’t have any more brutally hot days, but it means that they won’t be the only days we have, fall will approach in that sweet way that it nears every year, with a crispness in the air that always felt like a new beginning to me.

We’ll miss those summer vegetables, the markets are already a little slimmer, though South Carolina has such a long growing season that I am still able to find green beans and beautiful heirloom tomatoes. This salad is a wonderful celebration of summer, or end of summer in this case.

Whisk lemon juice with 1 tbsp oil and salt and pepper to taste in a bowl; salt lightly because olives are salty. Add to salad and toss until ingredients are coasted. Taste and adjust seasoning. Add remaining oil if desired and toss again. Serve at room temperature.